31 luglio 2013

Chickpea Gnocchi with artichoke or pepper cream

la ricetta in italiano qui

Aparna of My Diverse Kitchen is hosting this month MLLA # 61, the monthly event about legumes first started years ago by Susan and now carrried on by lovely Lisa.
I tried these dumplings a few months ago, seasoning with an artichoke cream, but they will be perfect for the Summer season with a pepper sauce, the recipe at the end of the post.
Chickpea Gnocchi as an alternative to potato ones, very healthy and more nutritious.

Serving 4:

500 g boiled chickpeas *
100 g organic buckwheat flour
(mine was half buckweat/halfspell)
about half a cup soy milk

* weight referring to cooked and drained chickpeas, you can use organic canned

 facendo gnocchetti di ceci

Mash the chickpeas until they are fine powder, add salt and knead with flour and milk (add little by little) until the mixture is compact and does not crumble. Adjust with milk, using as much as necessary.
As for the potato gnocchi, cut a piece of dough at  time and roll it under the palms of your hands on floured surface to form a sort of log. Cut the dumplings with a knife of the desired size and place on a lightly floured tea towel.

gnocchetti di ceci

Artichokes cream:

artichokes stems
3 or 4 spring onions
extra virgin olive oil
toasted sesame seeds
yeast flakes
some chopped almonds

Slice the spring onions, fry lightly in a little oil and then sauté 5 minutes adding a little water. Keep half aside for garnishing.
In the remaining half add the artichoke stems and let cook for a few minutes, then whisk everything with the blender.
Cook the dunplings in salted water, they are ready when they float.
Drain and gently sauté in the pan with artichoke cream, combining a dash of cooking water (if necessary) to keep the cream very soft.
Serve with a sprinkling of almonds, sesame seeds and yeast and a pinch of chili. Complete with spring onions kept aside.

gnocchetti di ceci

If you do not like to have the onions in the plate, simply blend all.

For the orange cream:

1 red bell pepper
1 yellow bell pepper
500 g carrots
extra virgin olive oil
crushed dried chili or fresh sliced
yeast flakes

Boil the carrots and cut into chunks.
Blanch peppers in boiling water for 15 minutes, then peel and remove seeds.
Blend together carrots and peppers, salt and use this sauce to sauté the dumplings, 
adding a little cooking water if necessary.
Sprinkle with chili and a pinch of yeast flakes.

4 commenti:

Aparna Balasubramanian ha detto...

Never knew you could make gnocchi with chickpeas. This sounds a good thing to try. Thanks for participating in this edition of MLLA.

Cindystar ha detto...

Aparna, do give a try, if you like chickpeas they won't disappoint you! and any sort of sauce/seasoning is welcome!

Unknown ha detto...

Very interesting recipe! I knew of potato gnochhi but this seems so much more health with chickpea proteins in it!


Cindystar ha detto...

Disha, and they surely are! :-)
Thanks for passing by ;-)

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